3 Ingredient Butternut Squash Soup

This 3-ingredient butternut squash soup recipe is simple and delicious. It is velvety smooth, rich, and filling. Freezes well to save some for later.

Course Appetizer, Dinner, Main Course, Soup

Cuisine American

Keyword butternut squash, fall, soup

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 87kcal

1 butternut squash medium-large size
1 tablespoon extra virgin olive oil
salt and pepper to taste
4 cups vegetable stock
¼ red or yellow onion
Optional toppings coconut milk, fresh sage, toasted pumpkin seeds, roasted garlic

PREP: Set oven to 400°F with rack in the middle position. Cut butternut squash in half lengthwise, and scoop out the seeds. Cut a quarter of a red onion. Trim the root and stem ends, and remove outer peeling. Leave the quarter intact rather than separating the layers. Cover a baking sheet in parchment paper. Place the squash halves flesh side up on the baking sheet with the red onion quarter. Brush oil on the flesh sides of the squash and the onion, and add a few cracks of fresh black pepper and salt.
ROAST: Roast the butternut squash and onion for 45-60 minutes until fork tender. After about 30 minutes, remove the onion and set aside so it does not burn. The edges should be slightly charred.
SCOOP: Remove the squash from the oven, and cool enough to handle, about 5 minutes. Scoop the flesh out with a large spoon, and transfer to a medium sized pot. Add in the onion and vegetable stock.
BLEND: Blend the ingredients until smooth with an immersion blender. Alternatively you can add roasted butternut squash, onion, and vegetable stock to a blender and puree until smooth, then transfer to a pot.
SIMMER: Bring the soup up to a boil and reduce heat to a simmer. Cook uncovered until the soup has reached desired consistency, 5-25 minutes, depending on how big your squash was. Taste and add additional seasoning if needed at the end of cooking.
SERVE: Serve warm as is, or add additional toppings like a swirl of coconut milk, fresh herbs, or toasted pumpkin seeds.

Since this soup is only 3 ingredients, it is important to use high quality broth, or make your own.
I tried this recipe with both yellow and red onions, and both were great! I liked the red onion better though. Roasting it reduces its pungent flavor.
If you can’t get your parchment paper to lie flat, crumple it up in a ball, then flatten it back out. It won’t curl up anymore!
If you have one on hand, throw a parmesan rind into the soup while it simmers for an extra layer of salty nutty flavor. Remove before serving.
If your squash is very large, you can add another cup of veggie broth.
You can substitute vegetable broth for chicken broth.
Make in advance: You can prepare this soup a day or two ahead of time, and reheat prior to serving.
How to store leftovers: Store leftover soup in an airtight container in the refrigerator for 4-5 days.
How to freeze: Add soup to a quart size freezer bag and lay flat to freeze. Once frozen, you can stand up frozen packs like a file cabinet for easier storage. Don’t forget to label and date!
How to reheat: This soup reheats well in the microwave or on the stovetop. You can add additional broth or water to loosen the soup back up after defrosting.